Haddock with fennel and lemon recipe

Ingredients

• 2 fillets haddock, pin-boned and skinned (180g each)
• 1 florence fennel bulb finely sliced
• 1/2 onion finely sliced
• 1 garlic clove
• 2 sprigs fresh thyme
• 1 splash dry white wine
• 1 lemon - ½ juiced, ½ finely sliced
• 1 tbsp finely chopped parsley
• 50 ml olive oil
• 1 pinch salt and pepper
• 1 sheet parchment paper or foil large enough to wrap the fish